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An Easy, Breezy Al Fresco Menu for Warm Summer Nights
 (Family Features) - Just imagine it — a warm summer night in Italy. On a beautiful
outdoor terrace encircled with ancient olive trees, in the balmy
night air, you sip a glass of crisp white wine — a delicate blend
of Pinot Grigio and Chardonnay. In the relaxed company of
friends, you feel yourself unwind. You nibble from a bowl of
spiced olives. You help yourself to a plate of pasta fragrant
with olives, sausage and tomatoes. A traditional bread salad
completes the simple but utterly satisfying meal. You sip, you
dine, you sigh with pleasure.
Now it's easy to transport your family and friends to Italy in
your own back yard! Serve this menu al fresco style with a
wonderful wine for a true taste of la dolce vita.
Discover the New Taste of Italian Wine
"There's a new crop of Italian wines surfacing from some of
Italy's lesser known wine growing regions," explains Justin Bubb,
winemaker for Bonello D'Italia. "Winemakers are experimenting
with traditional grapes alone, or in combination with more
familiar varietals to create broadly appealing wines that also
boast authentic Italian flavor."
Delle Venezie (dellah ven-eetz-ee-ay): This cool climate region
in the northeastern corner of Italy produces traditional,
aromatic Pinot Grigios, and now, fruit forward Chardonnays.
Blended together, they offer fresh, crisp flavors, tropical fruit
and a creamy mouth feel.
Puglia (pooh-lee-ah): In the heel of Italy's "boot," Puglia's
iron-rich soils and warm temperatures create the ideal climate
for native Primitivo grapes (a genetic match to California
Zinfandel) and also Cabernet Sauvignon. Blended together, these
grapes deliver plum and black currant flavors in a rich wine with
a lingering finish.
Sicilia (Si-ceel-ee-ah): Nero D'Avola, the native grape of
Sicily, is prized for its intriguing cigar box and herbal
characteristics. More recently, Merlot, with its sweet berry and
tart cherry notes has been planted in the region. Blended
together they offer a friendly, fruity wine with soft, supple
tannins and a long finish.
Tuscan Bread SaladPreparation time: 15 minutes Cooking time: 6 minutes 4 tablespoons extra virgin olive oil, divided 2 cloves garlic, minced, divided 4 slices (1/2-inch-thick) Italian bread, about 4 inches in diameter 1 small head romaine lettuce 1/2 cup drained Lindsay Black Ripe Pitted Olives, halved if desired 1 large ripe tomato, seeded and diced 1 cup canned great Northern or cannellini beans, drained and rinsed 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons sliced fresh basil leaves (optional) Combine 1 tablespoon olive oil and 1 clove garlic; brush over both sides of bread slices. Grill bread 2 to 3 minutes per side in ridged grill pan or broil 1 to 2 minutes per side until lightly toasted. Reserve outer leaves of lettuce. Tear or chop enough inner leaves to measure 6 cups. In large bowl, combine torn lettuce, olives, tomato and beans. Cut grilled bread into cubes; add to lettuce mixture. Combine remaining 3 tablespoons oil, remaining garlic, vinegar, salt and pepper; mix well. Add to lettuce mixture; toss well. Arrange outer leaves of lettuce on 4 serving plates; top with salad. Sprinkle basil over salads, if desired. Makes 4 servings Variation: Sliced grilled chicken may be served over the salad. Nutrition information per serving: 280 calories, 156 calories from fat, 17g total fat, 12g monounsaturated fat, 0mg cholesterol, 637mg sodium, 26g total carbohydrates, 6g dietary fiber, 6g protein Pasta With Olives, Sausage and Tomatoes Preparation time: 10 minutes Cooking time: 25 minutes 1 cup chopped yellow onion 1 tablespoon olive oil 3/4 pound low-fat Italian turkey or chicken sausage 2 teaspoons finely chopped garlic 1/2 to 2 teaspoons crushed red pepper, optional 1 (28-ounce) can diced tomatoes in juice 1 cup drained Lindsay Large Black Ripe Pitted Olives 1/4 cup tomato paste 1 dried bay leaf 1 teaspoon dried basil leaves 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano leaves 1 pound farfalle (butterflies), fusilli, penne or other pasta Finely shredded fresh Parmesan or Romano cheese In large saucepan, cook onion in olive oil over medium-low heat until soft, stirring occasionally. Remove sausage from casings and crumble into pan. Add garlic and crushed red pepper. Increase heat to medium-high; stir and cook until sausage is brown. Stir in tomatoes with liquid, olives, tomato paste and herbs. Bring to boil, cover, reduce heat and simmer gently 15 to 20 minutes. Cook pasta in 6 quarts boiling, salted water just until tender. Drain well. Turn pasta into serving bowl and toss with sauce. Top with cheese. Makes 4 to 6 servings Red Wine Sauce: If desired, add 1/2 cup red wine after browning sausage. Simmer 5 minutes, then proceed with recipe as directed. TIPS: If using regular sausage, drain off excess fat after browning. Two teaspoons Italian herb seasoning can be used instead of basil, rosemary and oregano. Nutrition information per serving: 506 calories, 133 calories from fat, 15g total fat, 3g monounsaturated fat, 38mg cholesterol, 739mg sodium, 68g total carbohydrates, 5g dietary fiber, 26g protein 
Spicy Marinated OlivesPreparation time: 15 minutes 1 teaspoon whole coriander seeds 1 teaspoon whole cumin seeds 1/4 cup extra virgin olive oil 2 tablespoons sherry vinegar or champagne vinegar 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon crushed red hot pepper flakes 1 bay leaf (optional) 2 cloves garlic, minced 2 cups drained Lindsay Black Ripe Olives, or other Lindsay olive assortments Toast coriander and cumin seeds in small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes. In jar with tight-fitting lid (or ziplock plastic bag), combine seeds and remaining ingredients except olives. Cover; shake well. Add olives; cover and shake well to coat olives with marinade. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as appetizers or add to tossed green salad. Makes 1 dozen appetizers, about 2 cups olives Nutrition information per serving: 74 calories, 70 calories from fat, 8g total fat, 5g monoun- saturated fat, 0mg cholesterol, 242mg sodium, 2g total carbohydrates, 0g dietary fiber, 0g protein SOURCE: Beringer Vineyards Lindsay Olives
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